Hoisin Roast Duck

Roast Duck with Hasselback Potatoes

The duck is the king of the poultry world. Lean, rich meat, wrapped in a layer of delicate fat, makes it perfect for roasting.  Duck fat is a prized ingredient which lends itself to other dishes – in this case, hasselback potatoes are roasted in duck fat on the same pan with the duck!

When roasting poultry, you can flavor the meat by stuffing the cavity of the bird with different flavoring ingredients. For this recipe, the duck was stuffed with hoisin sauce and Srirachia hot sauce. But you can use you imagination and come up with hundreds of different flavor combinations!


  • 4lb whole duck
  • 8 peeled potatoes
  • Bacon slices
  • 1 bottle of beer
  • 3 tbsp of hoisin sauce
  • 1 tbsp of srirachia hot sauce
  • 4 tbsp of chopped red onion
  • Adobo all-purpose seasoning


  1. Score potatoes, stuff slices with bacon slice segments. Place on bottom or roasting pan.
  2. Pour beer on bottom or roasting pan with the potatoes.
  3. Put duck on roasting rack. Stuff cavity with hoisin sauce, srirachia, chopped onion, and Adobo seasoning.
  4. Place the roasting rack in the roasting pan on top of potatoes.
  5. Roast in oven at 375 for 45 minutes. If duck is not golden brown by then, turn on the broiler at 500 degrees and broil the duck until the skin gets golden brown.